Vegetables. Oregon 4-H Horticulture Contest Guide. Steps in Planning and Preparing Vegetable Exhibits

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1 Oregon 4-H Horticulture Contest Guide Vegetables Growing vegetables is a great way to learn about plants. You ll also provide fresh produce for your family and feel a sense of accomplishment. When you display your vegetables at a fair or exhibition, you get a chance to show the results of your efforts. You can learn more about vegetable production and looked-for qualities of vegetables when you interact with the judge or get the results of the judging. Also, you show others what can be grown in the area. Steps in Planning and Preparing Vegetable Exhibits 1. Learn about planting and caring for a vegetable garden. Grow varieties adapted to local conditions. You can find recommended varieties, planting dates, and gardening hints at the OSU Extension website Look there for the publication Vegetable Gardening in Oregon (EC 871). Also, talk with local vegetable growers and exhibitors. 2. Plan to have enough vegetables ready at the right time so you can prepare a good exhibit at fair time. Schedule planting dates to achieve the best quality at the time of the exhibition. Think about how long it takes each variety to grow from planting to harvest in relation to the opening date of the fair. To allow for weather variations, make extra plantings of crops that might be over- or under-mature at harvest. Grow enough produce to show a good selection. It s easier to achieve an exhibit of well-matched specimens when you have enough produce to pick only the best. 3. Know the fair rules and regulations, and find out what types of vegetables can be shown. Review the current fair premium book. It s the best place to find the rules on how to display your vegetables. Enter items correctly, and be certain that each entry has the proper number of specimens. 4. Know how to prepare different vegetables for showing at fair. Please see specific recommendations in this publication. 5. Learn the best ways to transport vegetables to avoid damaging them. Handle vegetables carefully. Avoid bruising and prolonged exposure to sun or heat. Wrap individual tomatoes, eggplant, and peppers in Revised by Joy Jones, Extension 4-H faculty, Tillamook County. Adapted by Beverly Hobbs, Extension specialist, 4-H youth development; and N.S. Mansour, Extension vegetable crops specialist emeritus; all of Oregon State University. Based on OSU Extension Service publications EC 653 and 4-H 2330, and a University of Nebraska- Lincoln Cooperative Extension publication. 4-H 2334 $ Revised March 2007 $ $1.50

2 paper and place them in a strong container. Take extra specimens along to replace any that may spoil or become damaged. 6. Recognize the qualities judges look for. Think about these features when you choose and prepare your vegetables for exhibit: Uniformity. Specimens should be alike in size, shape, color, texture, and stage of maturity. Condition and quality. Specimens should be edible, in prime condition, and have no blemishes or damage from insects, disease, or handling. Specimens with deepest color are preferred. Typical of type. Specimens should be typical of the variety in shape, color, and size. Size in relation to market demand and variety. Contrary to what many people think, large entries do not have a competitive edge over other entries (except for special entries, such as largest pumpkin ). Largeness often suggests coarseness, over-maturity, and possible poor quality. Select specimens that are similar to products sold at a store. For example, summer squash should be small to medium size, young, and tender. Baby carrots should also be small and tender. Most other carrots should be long, straight, and not too large or too small. Cleanliness. Dirt detracts from the natural attractiveness of vegetables. Wipe cucumbers, tomatoes, peppers, and other soft-skinned vegetables with a damp cloth. Wash or lightly brush soil from potatoes, carrots, and beets. Clean leafy vegetables such as Swiss chard by dipping in cool water. Neat arrangement in containers. Carefully place specimens to show their most attractive and desirable characteristics. Judging These lists show characteristics of vegetable exhibits with their relative importance in judging: Specimen Vegetable Exhibits Uniformity size, shape, color...25 Condition free from dirt, disease, blemish Quality crisp, firm, edible, mature...20 Typical of type...20 Size in relation to market demand Vegetable Collection Exhibits Uniformity size, shape, color...25 Condition free from dirt, disease, blemish Quality crisp, firm, edible, mature...25 Number of kinds of vegetables...15 Neatness and labeling Oregon 4-H Horticulture Contest Guide Vegetables

3 Asparagus 5 spears Five spears of equal thickness. Compact tips, butts trimmed, leaving 1" white showing. Stalks a minimum 3 8" diameter and 5¾" long. Stalks branched, wilted, varied in color. Tie bunch of 5 spears at both ends, using bright ribbon. Keep butts wet. Beans, snap 5 beans/pods green yellow wax purple Italian Straight, fleshy, tender, well-filled pods with seeds about half mature. Crooked, broken, poorly filled, or overmature, stringy pods. Pods wilted, rusted, or blemished. cloth. Do not wash. Leave all stems intact or remove all without damaging pod. Pick in cool of morning and Beans, other 5 beans/pods horticulture dry lima Clean, uniform seed of same variety. Uniform, well-filled pods. Fresh bright green. Shriveled, cracked, or blemished beans. Foreign matter and insect damage. Misshapen or poorly filled pods. Yellow, dried, rusted, or insect-damaged. Sort beans and remove foreign material by hand. cloth. Do not wash. Pick close to fair time and keep in humid place at F. Beet 5 beets Smooth, round, uniform, medium to small size, free of side roots. Tops trimmed back 1" to 3". Deep red color. Blocky or angular roots, rough skin, missing taproot, insect or disease damage. White or light colored internal rings. Roots too large. Soak and wash in cool water. Trim tops to ½" to 1" inch. Do not trim roots. Harvest close to fair date and keep in a humid Broccoli 1 main head or 5 side shoots Dark green, crisp head with tightly closed buds. Buds open or showing yellow color. Wilted heads. Insect damage. Rinse in cool water. Brussels sprouts 5 sprouts Uniform, medium-size, round. Heavy, firm, compact. Clean and green. Loose, open sprouts. Yellow or light green in color. Oval or elongated in shape. Trim all sprouts uniformly. Wash. Oregon 4-H Horticulture Contest Guide Vegetables 3

4 Cabbage 1 head Uniform, solid head, heavy for size. Cracked or wilted head. Insect-damaged, peeled, shiny heads. Peel away only damaged leaves, leaving at least two layers of outer leaves. Wipe with moist cloth if necessary. Cut stem squarely no more than ½" long. Carrot 5 carrots Uniform roots, true to size, shape, and color of variety. Deep orange color, straight roots with smooth skin free of side shoots. Forked or misshapen roots. Purple or green color. Too large or too small. Dirty roots. Cracked roots. Disease or insect damage. No tap root. Trim tops 1" to 3" and wash thoroughly in cool water. Cauliflower 1 head Firm, white, smooth head at least 4" diameter with 4 to 6 leaves trimmed slightly above head or curd. Discolored, grainy head. Insect damage. Hollow stem. Trim outer leaves slightly above head and wipe with soft, dry cloth. Celery 2 stalks Large, firm stalks, uniform petioles. Butt white, cut squarely. Leaves, if left on, must be green. Spindly petioles, wilted leaves. Dirt between petioles. Trim all roots. Wash. Corn, sweet 2 ears Well-filled, plump, uniform ears. Kernels with good color typical of variety. Worm, bird, or insect damage. Immature or overmature kernels. Poorly filled ears. Yellow husks. Trim silk to 1" of tip of husk. Shank 1" to 2" from base of ear. Remove loose husks. Harvest as close to fair time as possible. Store in humid place at F. 4 Oregon 4-H Horticulture Contest Guide Vegetables

5 Cucumber, pickling 5 cucumbers Deep green specimens of uniform size and shape. Size no more than 3½" long and 1¼" diameter. Misshapen or crooked fruit. Do not wash or wipe fruit. Harvest close to fair time and Cucumber 2 cucumbers slicing lemon Fruit crisp, firm, free of blemish. Straight, dark green specimens of uniform size and shape. Uniform yellow color, symmetrical shape, medium size. Yellow color, oversized, puffy fruit. Overmature, misshapen. Wipe with soft, moist cloth if necessary. Harvest close to fair time and Eggplant 1 eggplant Specimen firm, dark purple fruit with small blossom scar. Immature fruit. Dried calyx. Bronze or green color. Soft fruit. or moist cloth if necessary. Harvest close to exhibition time. Garlic 2 regular bulbs or 1 elephant bulb Uniform, solid, wellcured bulbs with uniform size, cloves equally distributed around the bulb. Sunscald, green colored, lack of complete scales surrounding the cloves, water stained, disease or insect damage. Timely harvest is necessary to allow for curing before bulbs shatter. Remove one layer of skin to clean. Bulbs must have two or three intact scales containing the cloves. Leave 1" at the top and trim roots to ¼". Do not allow to wilt. Do not cure in full sun. Store in refrigerator crisper drawer if needed. Kohlrabi 2 kohlrabi Uniform specimens 2" to 3" in diameter. Woody stems. Cracks or discoloration. Cut stem ½" below ball and leaves even with its top. Brush or wipe with dry cloth. Lettuce 1 plant head leaf Medium size, firm and crisp. Keep two wrapped leaves attached. Well-matched, crisp, tender, and fairly compact. Wilted wrapper leaves. Misshapen head, too soft, damaged or discolored leaves. Damaged, discolored leaves. Dirt between leaves. Trim butt squarely. Trim off all damaged leaves. Wash thoroughly. Leave roots attached. Display in vase of water. Trim off loose leaves. Muskmelon 1 melon Mature specimen, medium- to large-size. Typical of variety in shape, color, and netting. Fragrant and of edible quality. Soft or cracked fruit. Sun scald or lack of netting (if netted type). Brush, if necessary, after soil is dry. Onion, bulb 3 bulbs Uniform, solid, wellcured bulbs with smooth, clear scales. Green colored, peeled skin, soft neck, sprouts, or double bulbs. Disease or insect damage. Harvest early to allow for curing. Remove no more than 1 layer of skin to clean. Do not wash. Leave 1" at top and trim roots to ¼". Do not cure in full sun. Oregon 4-H Horticulture Contest Guide Vegetables 5

6 Onion, green 5 onions Parsnips 2 parsnips Peas 5 pods Pepper, bell or sweet 2 peppers Pepper, hot 5 peppers Potatoes 5 potatoes Pumpkin 1 pumpkin Radish 1 bunch of 8 10 radishes Rhubarb 5 stalks Rutabaga 2 rutabagas Spinach 5 leaves with stems Squash, summer 2 squash crookneck or zucchini Dark green leaves with long, straight, slender white shanks. Clean, medium- to large-size, smooth, well-shaped roots. Light, even-colored skin and firm flesh. Uniform, well-filled pods. Fresh bright green. Firm with deep color. All specimens same size, shape, color, and number of lobes. Well-colored, uniform, and true to type. Uniform, clean specimens, true to shape and color for variety. True to type in size, shape, and color. Thick flesh and heavy for size. Mature with clear color. Hard skin. Well-matched specimens. Fresh, neatly bunched, tops and roots left on. Bright red. Medium size, firm, and crisp. Uniform in size and color. Smooth, wellcolored skin. Fresh, solid, straight. Uniform size and shape with matched color patterns. Smooth skin, medium size, and free of blemishes. Well-matched, fresh, dark green. Leaves attached to the crown. Matched specimens true to variety in size, shape, and color. Medium size with soft skin. Zucchini 6" to 10"; yellow 5" to 8". Enlarged bulbs. Crooked or discolored shanks. Dry or yellow leaves. Soft or woody roots. Green shoulders. Insect damage. Shriveled, cracked, or blemished pods. Discolored or disease- or insect-damaged. Wrinkled or misshapen specimens. Sunburned or blemished. Traces of contrasting color. Wilted, sunburned or blemished. Greening or sunburn. Insect, mechanical, or disease damage. Nonuniform shape. Misshapen fruit. Scars or blemishes. Light weight for size. Loosely tied bunches. Wilted, damaged leaves. Dirt on roots. Wilted stalks or those with lower end cut. Poor color or blemishes. Irregular shape or blotchy colors; insect, disease, or mechanical damage. Spongy or soft roots. Spindly, damaged leaves. Dirt between leaves. Large and overmature. Missing stems. Blemishes. Remove only loose skin. Cut tops uniformly, 4" to 5" above white shank. Tie in bunch. Trim tops to 1" length and soak and wash in cool water. Do not rub skin or remove taproot. Trim off rootlets. Sort pods, wipe with a soft dry cloth. Do not wash. Leave stems intact. cloth and trim stems even with shoulders of fruit. Same as bell pepper. Brush or wipe with soft cloth after specimens have been harvested. Do not wash. Wipe and polish with soft, dry cloth. Leave portion of stem attached. Wash thoroughly and gently. Do not scour surface of roots. Pull, do not cut, stalks. Leave 1" leaf on stem. Tie bundles at both ends. Cut tops back to 1" to 2". Leave 2" of taproot. Soak and wash in cold water. Wash thoroughly. Clean by brushing. Do not wash. place at F and freshen in cold water if necessary. Pick in cool of morning, store in humid place at F. Protect from desiccation. Harvest close to time of fair and Same as bell pepper. Store at F in darkness. Exposure to light may cause greening. Store at F. Soak in ice water. Store at F. Keep from shriveling. 6 Oregon 4-H Horticulture Contest Guide Vegetables

7 Squash, winter 1 squash Sweet potato 5 potatoes Swiss chard 5 leaves with stems Tomato, cherry/other 5 tomatoes (under 2" in diameter) Tomato, slicing/other 3 tomatoes (over 2" in diameter) Turnip 2 turnips Watermelon 1 melon Medium- to large-size specimens. Rind hard and free from blemishes. Color fully developed. Smooth, bright color. Free of pest damage or bruises. Uniform and true to variety. Medium size. Clean, fresh, wellcolored leaves with bright, tender stems. True to variety in size, shape, and color. Smooth skin with uniform color. True to variety in size, shape, and color. Smooth skin with uniform color. Uniform size and shape with matched color patterns. Smooth skin, medium size, and firm flesh. Typical of variety in shape and color. Ground spot should be yellowish and skin of good color. Immature, soft, or damaged rind. Scars, blemishes. Side roots, growth cracks. Too large or small. Poor shape. Rough skin. Wilted, poorly colored leaves with damaged skins. Poor color, sunscald, puffiness, growth cracks. Disease damage. Overripe. Poor color, sunscald, puffiness, growth cracks. Disease damage. Overripe. Irregular shape and forking roots. Insect, disease, or mechanical damage. Soft, spongy roots. Misshapen fruit. Blemishes. Sunburn. Brush dirt off lightly. Leave short stem attached. Dig early enough to cure well before a fair. Clean by brushing or wipe with soft, dry cloth. Wash in cold water. Avoid overmature fruit. Remove stems to prevent damage. Clean with moist, soft cloth. Avoid overmature fruit. Remove stems to prevent damage. Clean with moist, soft cloth. Cut tops back to 1" to 2". Leave 2" of tap root. Soak and wash in cold water. Wipe with moist cloth. Keep dry. place at F. Exhibit in jar of cold water to prevent wilting. Store at F. Vegetable Collections Collections require a specific number of different vegetables. Juniors 3 different vegetables Intermediates 4 different vegetables Seniors 5 different vegetables. For each kind of vegetable in the collection, you should show the same amount as for an individual vegetable entry. For example, a Junior collection might include 2 ears of corn, 5 green beans, and 3 bulb onions. See the chart above for each specific type of vegetable Oregon State University. This publication may be photocopied or reprinted in its entirety for noncommercial purposes. Produced and distributed in furtherance of the Acts of Congress of May 8 and June 30, Extension work is a cooperative program of Oregon State University, the U.S. Department of Agriculture, and Oregon counties. Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, marital status, national origin, race, religion, sex, sexual orientation, or veteran s status. Oregon State University Extension Service is an Equal Opportunity Employer. Revised July Revised March Oregon 4-H Horticulture Contest Guide Vegetables 7